Saturday, 10 May 2014

Vegan and Gluten Free Double Chocolate Cookies!

So I made some delicious cookies for my Fiancee and I and like every week I make Vegan and Gluten Free goodies for us to munch on so I wanted to share it with you Dolls again.

This recipe is taken from BabyCakes first cookbook which is self titled but I have changed a couple of the ingredients in the recipe.So lets get cooking...

To start you are going to need:

-1 Cup of Coconut Oil

-2 Cups of Vegan Sugar

(the original recipe asks for 1 1/4 cups of evaporated can juice)

-1/3 cup Homemade Applesauce

-1/2 Cup unsweetened Cocoa Powder

-1 Teaspoon Salt

-2 Tablespoons Pure Vanilla Extract

1 1/2 Cups of All Purpose Gluten Free Flour

1/4 Cup of Hazelnut Meal

(the original recipe asks for 1/4 cup of flaxseed meal)

1 Teaspoon Baking Soda

1 1/2 Teaspoons Xantham Gum

1 Cup Vegan Chocolate Chips

Now we have all the ingredients you are going to need to preheat the oven at 160ºC or 325ºF.

Grab a bowl and mix together Coconut Oil, Apple Sauce, Cocoa Powder, Salt and Vanilla.Then in a separate bowl mix together Flour, Hazelnut Meal, Baking Soda and Xantham Gum then gently add the liquid ingredients into the dry ingredients and mix together until a dough consistency is formed. Gently Fold in the Chocolate Chips.Roll small amounts of the cookie mixture in your hands and place on a lined cookie sheet.Place in the oven for 9 minutes and then rotate 180º and return to the oven to another 5 minutes.The finished cookies will have crispy edges and a soft centre.Let the cookies stand on the cookie tray for 10 minutes and then move them onto a cooling rack to cool down completely!

You can store these yummies for up to 3 days at room temperature in an airtight container.

I was really impressed with these they were so yummy and a much healthy alternative.Even my Fiancee loved them!!